The obvious dish that came to mind was to make "yamburgers". I served them in toasted brioche buns with cranberry sauce and a roasted garlic butter spread. They fit my Meatless Monday tradition perfectly!

Directions

Seasoning the bread:

Preheat oven to 325°F.

Cut the bread into small cubes. Mix 3 tablespoons scallion oil with 1 clove of garlic. Toss well until evenly distributed. Place on a greased baking sheet and bake for about 6-8 minutes. Let cool and set aside.

Roasting the Brussels sprouts:

Preheat the oven to 400°F.

Brush a baking pan with 2 tablespoons oil. Spread the Brussels sprouts in a single layer evenly on the pan. Add 1 clove of garlic and drizzle with 1 more tablespoon oil to coat the greens. Toss well. Generously season with salt and pepper. Roast for 15 minutes. Toss half-way through the cooking process for even roasting and roast for another 10-12 minutes until the vegetables are tender and the leaves are crisp. Remove from the pan.

Boiling the yams:

Wash and peel the yams. Cut them into slices about 1"-thick. Place them in a small pot. Add enough cold water to barely cover them; that way they won't darken. Bring to a boil and reduce the heat to medium-high (if you cook the yams at a roaring boil, they will fall apart). Cook for about 20-22 minutes. The yams should be fork-tender. Remove from the pot. Drain them thoroughly and let them cool a little. Once they're cool enough to handle and have dried, coarsely mash them.

For the veggie burger patties:

In a bowl, lightly beat the eggs with the red chili flakes.

Heat 2 tablespoons oil in a large pan, add the onions and cook for 4-5 minutes until fragrant. Transfer to a bowl, leaving as much oil as possible in the pan. Re-heat the oil, then add the fennel seeds, thyme, oregano, ginger and paprika. Add the mashed yams. Let cool to room temperature.

Place the bread in a mixing bowl. Cover with milk and lightly beaten eggs. Mix well.

Add the cooked onions, parsley, mashed yams, herbs and spices. Season with salt and smoked pepper.

Assembly time:

Using the same non-stick pan, heat the remaining oil. Form 4½-inch diameter patties, insering a few of the roasted Brussels sprouts into the "yamburger" patties.

Place the burgers in the hot pan. Cook until a nice crust is formed. Flip the burgers and cook over low heat for about 3 minutes. Remove from the pan.

Tips

For a vegan version, you can omit the egg and use a combination of xanthan gum (fine powder used as a binder and emulsifier), liquid lecithin (egg yolk substitute) and a bit of oil. You can find these online or in any specialty food store such as Whole Foods. Look for a (32-ounce) liquid lecithin bottle, which is much easier to cook with than the capsules. Count 1 part each xanthan gum and lecithin to 2 parts oil ratio.